Stina's profile page
Recipes
Baked Southwestern Egg Rolls
By Stina
In a large bowl, combine everything but the egg roll wrappers
- 1 cup shredded, cooked chicken breast
- 2 cups frozen corn, thawed
- 1 (15 oz.) can black beans, rinsed and drained
- 2 cups shredded Mexican cheese blend (I used a cheddar/jack blend)
- 1 (4 oz.) can diced green chiles, drained
- 4 green onions, chopped
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 package egg roll wrappers (about 24 total)
Breakfast Pie
By Stina
Directions In a large skillet, cook bacon over medium heat until crisp
- 8 bacon strips, diced
- 1/4 cup crushed cornflakes
- 5 eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup small curd cottage cheese
- 1 1/2 cups shredded Cheddar cheese
- 1 green onion, sliced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups frozen cubed hash brown potatoes
Mediterranean Chicken
By Stina
Heat the oil and 2 tablespoons white wine in a large skillet over medium heat
- 2 teaspoons olive oil
- 2 tablespoons white wine
- 6 skinless, boneless chicken breast halves
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 3 cups tomatoes, chopped
- 1/2 cup white wine
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1/2 cup kalamata olives
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
Chipotle Chicken Quesadilla with Avocado
By Stina
Heat the oil in a large sauté pan over medium heat
- CHIPOTLE CHICKEN FILLING
- 3 tablespoons olive oil
- 1 red onion, finely chopped (about 1 1/2 cups)
- Sea salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- 5 chipotle chiles in adobo sauce, finely chopped
- 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
- 3 green onions, thinly sliced
- 1 tablespoon honey
- 3 cups coarsely shredded roasted chicken breast
- QUESADILLAS
- 410 -inch-diameter flour tortillas
- 3 cups shredded white cheddar cheese (about 12 ounces)
- 2 avocados, peeled, pitted, sliced
- 1/2 cup fresh cilantro leaves
- 1/3 cup Mexican crema or sour cream
- 4 lime wedges
Creole Fried Bow-Ties
By Stina
Christmas with Southern Living 2008, Oxmoor House 2008
- 8 ounces bow-tie pasta
- 1/3 cup yellow cornmeal
- 3 tablespoons spicy Creole seasoning (we tested with Tony Chachere's More Spice Creole Seasoning)
- Vegetable oil
Overnight Marinated Shrimp
By Stina
Southern Living NOVEMBER 2006
- 7 1/2 cups water
- 3 pounds unpeeled, large fresh shrimp
- 2 small red onions, sliced
- 1 yellow bell pepper, sliced
- 1 cup vegetable oil
- 1 cup red wine vinegar
- 3 tablespoons sugar
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 2 garlic cloves, pressed
- 1/2 cup chopped fresh basil
Our Favorite Main Course Soup These Days, Hot and Sour Chicken Soup Recipe
By Stina
Prepare the soba noodles or spaghetti according to package directions
- 3 ounces Japanese Soba noodles or whole wheat spaghetti cooked, see shopping tip
- 1 teaspoon olive oil
- 3 cups (6 oz) fresh shiitake mushrooms, stems removed and caps thinly sliced, see shopping tip
- 3 cloves (about 1 tablespoon) fresh garlic, chopped
- 1 tablespoon ginger (from a jar) see shopping tip
- 3 (14-ounce) cans Swanson’s reduced-sodium chicken broth, see healthy benefits
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- ¼ teaspoon red pepper flakes
- 2 cups cabbage, shredded
- 1½ cups cooked chicken, diced
- 2 tablespoons lemon juice
- ¼ cup green onions, sliced for garnish
Sopapillas
By Stina
Directions Heat the oven to 400°F
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 3/4 cup sugar
- 1 tbsp. ground cinnamon
- Honey
Boneless, Skinless Chicken Breasts, Cut Into Cubes
By Stina
Added by Cajun Spice Mix, More To Taste Cook pasta according to package directions
- 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
- 3 teaspoons Cajun Spice Mix, More To Taste
- 1 pound Fettuccine
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Green Bell Pepper, Seeded And Sliced
- 1 whole Red Bell Pepper, Seeded And Sliced
- ½ whole Large Red Onion, Sliced
- 3 cloves Garlic, Minced
- 4 whole Roma Tomatoes, Diced
- 2 cups Low Sodium Chicken Broth
- ½ cups White Wine
- 1 cup Heavy Cream
- Cayenne Pepper To Taste
- Freshly Ground Black Pepper, To Taste
- Salt To Taste
- Chopped Fresh Parsley, To Taste
Thai Pork and Noodles
By Stina
Recipe courtesy Food Network Magazine
- 1 pound thin boneless pork chops, fat trimmed
- 8 ounces wide Thai rice noodles
- 1 cup fresh cilantro (leaves and stems)
- Finely grated zest and juice of 1 lime
- 2 slices peeled ginger
- 2 cloves garlic, smashed
- 3 red jalapeno peppers, seeded and roughly chopped
- 2 shallots, roughly chopped
- 3 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- 4 tablespoons peanut oil
- 1/4 pound green beans, split lengthwise and cut into pieces